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Low FODMAP Blueberry Muffins

Not only are these Low FODMAP Blueberry Muffins easy-to-make and absolutely scrumptious, but they’re also gluten free and dairy free! Enjoy them for a sweet treat or a yummy breakfast.

Friends, I’m not usually the baking kind of gal, but lately, I’ve been baking up a storm. I’m kind of loving it! 🙂

My husband Al is also totally thrilled by all of the baked goodies in our house. He’s got a little bit of a sweet tooth. Me, not (always) so much, but I am really enjoying these yummy, Low FODMAP Blueberry Muffins.

Plant-Based Modifications:

These muffins are perfect for a sweet treat, yummy breakfast, or brunch and I love that they’re packed with fresh blueberries! They’re also gluten-free, dairy-free and primarily plant-based.

I haven’t tried it in this particular recipe, but you could try making this recipe vegetarian or vegan-friendly, by swapping out the egg for a flax egg. I’ve used the ratio of 1 Tbsp. flax meal stirred into 2 ½ Tbsp. water per “egg” to work well in other baking recipes. Flaxseed is also low FODMAP in 1 Tbsp. or 15-gram servings.

Serving Suggestions:

As these muffins are primarily carbohydrate based, I would serve them with something higher in protein to help get a balance of macronutrients (i.e., fats, protein, and carbohydrates). So, I would suggest serving a muffin with one of the following:

An egg or two

Peanut butter (A low FODMAP serving is 2 Tbsp. or 32 grams)

Walnuts (A low FODMAP serving is 10 nuts or 30 grams)

These muffins are also delicious, especially when they’re warm out of the oven, with a cold glass of low FODMAP milk like:

Reader Interactions

Comments

Hi Emily,
In your Swedish Macaroon Tea Cakes you used Bob’s Red Mill Gluten Free All-Purpose Baking Flour and in this recipe, you used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Is there a big difference between the two? Can I just use one or the other for both recipes?
Thanks

Hi Erica! Great question! I have not tried it, but you should be able to substitute stevia (which is low FODMAP as long as there is no added inulin in the ingredients). As stevia is sweeter than sugar, less is often required. A liquid is also usually added to replace the lost volume. For baking, Stevia in the Raw (which is low FODMAP) suggests using stevia in half the amount of sugar called for (so 6 Tbsp.), adding an extra egg white, and maybe reducing the cooking temperature/time. I would also maybe add ~1/4 cup more macadamia (or other low FODMAP) milk to help make up for the lost volume. Please let us know if you give it a go!